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To make the muffins, gather these items: - 2 cups all-purpose flour - 1 cup sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 2 large eggs - 2 cups apples, peeled and diced (about 2 medium apples) For the crumble topping, you will need: - 1/2 cup brown sugar - 1/3 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/4 cup unsalted butter, softened If you want a crunch, add: - 1/2 cup walnuts or pecans, chopped (optional) These ingredients bring the perfect mix of flavors and textures. The apples give moisture, while the crumble adds a sweet crunch. Feel free to mix in your favorite nuts for extra flavor! {{ingredient_image_1}} First, set your oven to 375°F (190°C). This heat makes the muffins rise nicely. Line a muffin tin with paper liners or grease it lightly. This step helps the muffins come out easily after baking. In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. This blend forms a great base for your muffins. In another bowl, mix 1/2 cup of melted unsalted butter, 1 cup of buttermilk, and 2 large eggs. Stir until everything blends well. This mixture adds moisture and richness to the muffins. Slowly add the wet ingredients to the dry ones. Stir gently until just combined. Avoid over-mixing; this keeps the muffins light and fluffy. Next, fold in 2 cups of peeled and diced apples and 1/2 cup of chopped walnuts or pecans if you like. This step adds flavor and texture to each muffin, making them even more delicious. In a small bowl, mix 1/2 cup of brown sugar, 1/3 cup of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/4 cup of softened butter. Use a fork to blend until the mixture is crumbly. This topping gives the muffins a sweet crunch. Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. Then, sprinkle the crumble topping generously over each muffin. This extra layer adds a delightful crunch. Place the muffin tin in the oven and bake for 18-22 minutes. A toothpick should come out clean when inserted into the center. Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet aroma filling your kitchen! For great muffin texture, mix dry and wet ingredients separately. This helps avoid over-mixing. Over-mixing makes muffins tough. Stir just until you see no dry flour. Your batter should be lumpy, not smooth. Also, use room temperature eggs. They blend better, giving a soft texture. To keep your muffins moist, add apples while folding in the batter. Apples release moisture as they bake. Use buttermilk or milk with vinegar for a richer taste. Avoid baking too long. Check for doneness a few minutes early. A toothpick should come out clean, not wet. Serve your muffins warm for the best taste. Dust with powdered sugar for a nice look. Pair them with whipped cream for a treat. A scoop of vanilla ice cream adds extra joy. Enjoy them with a cup of coffee or tea for a cozy snack. Pro Tips Use Fresh Apples: For the best flavor and texture, opt for fresh, tart apples like Granny Smith that hold their shape during baking. Don’t Overmix: Mix the wet and dry ingredients until just combined to keep the muffins light and fluffy; overmixing can lead to dense muffins. Customize Your Nuts: Feel free to swap walnuts or pecans with your favorite nuts or leave them out entirely for a nut-free version. Storage Tips: Keep leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. {{image_2}} You can switch up the apples for other fruits. Pears work great in this recipe. They add a sweet taste and soft texture. Berries like blueberries or raspberries also make a fun twist. They add bursts of flavor and color. You can even use peaches or plums for a summer treat. Just make sure to adjust the sugar based on the fruit's sweetness. If you need a gluten-free option, use gluten-free flour blends. These blends often work well in muffins. You can find them at most grocery stores. Look for ones that include xanthan gum for better texture. You may need to add a bit more liquid. Check the package for any specific adjustments. To make these muffins vegan, replace the eggs with flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens. Use plant-based milk instead of buttermilk. Almond or soy milk works nicely. Swap unsalted butter for coconut oil or vegan butter. These changes keep the muffins delicious and fluffy. To keep your muffins fresh, let them cool completely. Then, place them in an airtight container. You can store them at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. Just remember, muffins can dry out quickly in the fridge. If you have extra muffins, freezing is a great option. Wrap each muffin tightly in plastic wrap. Then, place the wrapped muffins in a freezer bag. They will stay fresh for up to three months. When you're ready to enjoy them, just take one out and let it thaw at room temperature. To reheat, you have a few choices. You can use a microwave for quick warming. Heat each muffin for about 15-20 seconds. If you prefer a crispy top, use the oven. Preheat it to 350°F (175°C), then warm the muffins for about 5-10 minutes. Enjoy them warm for the best taste! To make these muffins, start by mixing dry and wet ingredients separately. In a bowl, combine 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. In another bowl, mix 1/2 cup of melted butter, 1 cup of buttermilk, and 2 large eggs. Add the wet mix to the dry mix and stir gently. Finally, fold in 2 cups of peeled and diced apples. Fill a muffin tin and sprinkle the crumble topping on top. Bake at 375°F for 18-22 minutes. Yes, you can use different apples! Sweet apples like Fuji or Honeycrisp work well. Tart apples like Granny Smith add a nice contrast. Choose apples based on your taste. Mixing apple types can also add more flavor. To boost the cinnamon taste, add extra cinnamon to the batter. Try adding 1-2 teaspoons more ground cinnamon to the dry ingredients. You can also increase the crumble topping's cinnamon for added flavor. Another option is to sprinkle cinnamon sugar on top before baking. To keep muffins from sticking, use paper liners or grease the muffin tin. A light coating of cooking spray or butter helps. If you use a silicone muffin pan, it reduces sticking too. Let muffins cool for a few minutes before removing them. Cinnamon apple crumble muffins last about 3-4 days at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to 3 months. Just thaw at room temperature when you're ready to enjoy! You learned how to make delicious cinnamon apple crumble muffins. We covered each step, from gathering ingredients to baking tips. Remember, the right mix of wet and dry ingredients makes all the difference. Enjoy customizing your muffins with different fruits or add-ins. Store leftovers properly to keep them fresh. I hope you feel ready to impress with your baking skills. Happy baking!

Cinnamon Apple Crumble Muffins

Delicious muffins filled with diced apples and topped with a crumbly cinnamon topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cups apples, peeled and diced
  • 0.5 cup walnuts or pecans, chopped (optional)
  • 0.5 cup brown sugar
  • 0.33 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 0.25 cup unsalted butter, softened

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • In a separate bowl, combine the melted butter, buttermilk, and eggs. Mix until well combined.
  • Gradually add the wet mixture into the dry mixture, stirring until just combined. Be careful not to over-mix.
  • Gently fold in the diced apples and nuts (if using) into the batter until evenly distributed.
  • In a small bowl, mix together the brown sugar, flour, cinnamon, and softened butter using a fork until crumbly.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Sprinkle the crumble topping generously over each muffin.
  • Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and pair with whipped cream or vanilla ice cream.
Keyword apple, cinnamon, dessert, muffins